Method

In a mixing bowl, beat together the roquefort, 20g of the parmesan and the butter until very soft using an electric mixer or wooden spoon. Add the flour and a big pinch of salt, then rub in with your fingertips until the mixture resembles breadcrumbs.

Add the egg yolks and beat again until the mixture starts to form clumps of dough. Gather the dough together, then tip it out onto a clean work surface and knead for a few seconds or until smooth – don’t overwork the dough.

Roll the dough into a log about 25cm long. Put the caraway seeds on a board or large plate, then roll the log in them, pressing the seeds onto the surface of the dough. Wrap the rolled dough in cling film as tightly as possible, then chill for at least 1 hour.

Heat the oven to 180°C/ 160°C fan/gas 4 and line a large baking tray with baking paper. Using a sharp knife, slice the dough into discs about 1cm thick, then arrange them, spaced well apart, on the prepared baking sheet. Sprinkle over the remaining grated parmesan, then bake for 20-25 minutes until the shortbreads start to turn a light golden brown at the edge. Remove from the oven and allow to firm up on the baking sheet. Serve just warm, or transfer to a wire rack to cool completely.

Method

In a mixing bowl, beat together the roquefort, 20g of the parmesan and the butter until very soft using an electric mixer or wooden spoon. Add the flour and a big pinch of salt, then rub in with your fingertips until the mixture resembles breadcrumbs.

Add the egg yolks and beat again until the mixture starts to form clumps of dough. Gather the dough together, then tip it out onto a clean work surface and knead for a few seconds or until smooth – don’t overwork the dough.

Roll the dough into a log about 25cm long. Put the caraway seeds on a board or large plate, then roll the log in them, pressing the seeds onto the surface of the dough. Wrap the rolled dough in cling film as tightly as possible, then chill for at least 1 hour.

Heat the oven to 180°C/ 160°C fan/gas 4 and line a large baking tray with baking paper. Using a sharp knife, slice the dough into discs about 1cm thick, then arrange them, spaced well apart, on the prepared baking sheet. Sprinkle over the remaining grated parmesan, then bake for 20-25 minutes until the shortbreads start to turn a light golden brown at the edge. Remove from the oven and allow to firm up on the baking sheet. Serve just warm, or transfer to a wire rack to cool completely.

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delicious. tips

John says: Don’t overwork the dough – if you do, it will make the biscuits tough.

Ensure the roquefort and butter are extremely soft before you begin, so they combine easily.

Experiment with the favours – try using poppy seeds instead of caraway seeds and/or swap the roquefort for gorgonzola or stilton.

The biscuits are best eaten on the day they’re baked,but you can make the dough to the end of step 3 up to 3 days ahead – keep well wrapped in cling film in the fridge, then continue from step 4. Alternatively, freeze the dough for up to 3 months, then defrost before slicing and baking.